C3TV: Caramelized Pear Salad

If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Garden Bounty

Just picked from the Cave garden:  Heirloom Tomatoes, Roma Tomatoes, and Red Bell Pepper (picked early).  Is there anything better than the flavor of fresh home-grown veggies?

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

BBQ Rub-a-dub

Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!

SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.

INGREDIENTS

3 TBSP Paprika
2 TBSP World Spice Merchants Ancho Chili Powder
2 TBSP World Spice Merchants Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 Tsp Sea or Kosher Salt
1 Tsp Dried Chopped Garlic
1/2 Tsp Red Crushed Pepper
1/2 Tsp Black Pepper

RECIPE

In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.

Prep Time = 5 minutes
Cook Time = n/a
Makes 4 Tablespoons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Tahini Paste

This is the first, and perhaps most crucial, recipe of our week long culinary journey to the Middle East. You probably won’t want to eat it straight. But, if you are going to make just about any of the regional dishes, from Hummus to Falafel to Baba Ghannouj, you will need this simple little preparation as an ingredient. The good news is that you can make it ahead of time and it should last up to three weeks in the fridge.

INGREDIENTS

3 Cups Raw Sesame Seeds
1 Cup Olive Oil

RECIPE

Preheat oven to 350. Spread sesame seeds evenly on large baking pan with raised sides.

Place baking pan into oven to toast very lightly. You don’t want them starting to to turn brown. Be sure to toss and stir them often until done. Let cool for 15 minutes.

Prepare one cup of olive oil. I like to use Extra Virgin (insert joke here ), but regular works, too. Just stay away from using the “Light” or “Extra Light” varieties for this application.

Place cooled seeds into food processor. Add oil evenly.

Puree on high for 3-5 minutes, stopping occasionally to scrape sides with a rubber spatula. You don’t want any whole seeds left.

When smooth and creamy, pour into an airtight container and refrigerate until ready for use.

NOTE: There has always been a bit of confusion over the terms “Tahini” and “Tahina”. Some folks use them interchangeably … but they would be wrong. The way it was explained to me years ago by an Israeli chef, Tahin-EE is the paste which we are making here. Tahin-AH is the smooth, creamy, delicious sauce you pour over falafels, salads, kabobs, and more. Guess what’s on the menu for tomorrow?!?

Prep Time = 30 Minutes
Cooking Time = 5-10 Minutes
Makes 2 1/4 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Candied Kahlua Pecans

These are phenomenal in salads, cookies, cakes, with ice cream, as a crust or crushed topping for fish, or just straight! Best of all, they couldn’t be easier to make!!

INGREDIENTS

1 Cup Whole Pecan Pieces
1 Tbsp Butter
1.5 Tsp White Sugar
2 Tsp Brown Sugar
1 Shot (1.5 oz.) Kahlua

RECIPE

In a medium-large non-stick skillet melt the butter over a medium-high flame. If using a traditional pan add another tablespoon of butter.

Evenly sprinkle both sugars over pecans.

Stir and flip pecans until all are fully and evenly coated in butter and sugars. Saute for another 3-4 minutes taking care not to burn the nuts. (Yes, I’ve been dying to say that! )

Just before they are done, add the Kahlua, carefully flambe, and then quickly saute until caramelized. No more than 30-60 seconds.

Remove from heat and place on a plate to cool. Use, munch, or store in an airtight container until ready to use … it will last about a week in the fridge.
HINT: I know you are going to want to try one right away. But, unless you are from the Marquis de Sade school of cooking, let them cool sufficiently. Anything “candied” gets very hot!

I told you these were easy!

Prep Time = 5 minutes
Cook Time = 5 minutes
Makes 1 Cup

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

The Gift Of (Cougar) Gold

Would you believe me if I told you that Washington State University, affectionately known to locals as “WAZU”, was the maker of one of the best Cheddar-type cheeses you will ever taste? Well, it’s true! Besides, Cavepeople don’t lie. Since the 1940′s the WSU Creamery has been canning and selling cheese under the Cougar Gold brand that many consider a true dairy gem.
As stated on their website, Cougar Gold is “A rich, white cheddar with a smooth, firm texture. Cougar Gold becomes sharper and more crumbly with age and develops crystals throughout the cheese. This unique cheddar has a depth and intensity most people have never before experienced.” They aren’t lying, either! The cheese ages unbelievably well in those cans and creates a flavor that excels in recipes as well as it does served on a cracker or straight with some fresh cheese-friendly fruit. I’ve utilized it in everything from Fondue to homemade Pizza. It also works great in Spinach Souffle, salads, mac & cheese, bread, and cheese puff recipes, as well as many other possibilities. If you have any questions about how good this stuff really is, I have a friend who dislikes cheese and won’t eat it … except for the Cougar Gold, which he just can’t get enough of.
While the cheese comes aged for 1 year, don’t be afraid to let some age for a bit longer in your fridge. We just cracked open a 7 year old can for our Thanksgiving souffle and it was stupendous. I’ve been fortunate enough to try a 10 year old vintage that was unreal! But, if you just can’t wait, the nubile version is simply phenomenal, too.
Give this unique, flavorful cheese a try and you will never look at Cheddar the same way again. The WSU Creamery also offers several other types of cheese as well. Each offers a distinct and wonderful take on it’s genre. Best of all, you don’t have to travel to Pullman, WA to get your hands on a can. You can order your very own 30 ounce cans through the WSU Creamery website for about $18 a piece. Just be sure to order more than one … trust me, you’ll want it!
NOTE: From time to time, they have a limited supply of  3 year-old Cougar Gold available!

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.